Oven-Roasted Rosemary Potatoes

By seo53

Ingredients

• 5 pounds potatoes, unpeeled and cut into 2-inch chunks
• 2/3 cup salad oil
• 1 tablespoon cried rosemary leaves, crushed
• 2 teaspoon salt
• 1/2 teaspoon pepper

Details

Servings 10
Cooking time 90mins

Preparation

Step 1

In 5-quart Dutch oven or sauce pot over high heat, heat potatoes and enough water to cover them to boiling. Reduce heat to low; cover and simmer 5 minutes or until potatoes are almost tender; drain. Place potatoes in roasting pan or jelly-roll pan.

Preheat oven to 425 F. Toss potatoes with salad oil, rosemary, salt, and pepper to coat evenly. Bake 50 to 60 minutes, turning potatoes occasionally, until tender and golden. Makes 10 accompaniment servings. About 285 calories per serving.